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Volume III
December 9, 2010

Weekly Home / Recipe Center

Southern Style Shrimp Gumbo

Serves 8


2 cups uncooked regular long grain white rice
4 cups water
2 tablespoons margarine or butter
1/2 cup chopped onions
1 green bell pepper, cut into strips
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can ready-to-serve chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon hot pepper sauce
1 (28-ounce) can crushed tomatoes, undrained
1 (10-ounce) package frozen cut okra, thawed
1 pound shelled deveined uncooked shrimp
1 tablespoon chopped fresh parsley

1. Cook rice in water as directed on package.

2. Meanwhile, melt margarine in Dutch oven over medium heat. Add onion, bell pepper and garlic; cook until tender.

3. Sprinkle onion mixture with flour; stir to coat. Add broth, salt, pepper and hot pepper sauce; mix well. Bring to a boil. Stir in tomatoes and okra. Simmer 10 minutes, stirring occasionally.

4. Stir in shrimp. Simmer an additional 5 to 6 minutes or until shrimp turn pink. Stir in parsley.

5. To serve, spoon 3/4 cup rice into each of 8 individual soup bowls; spoon gumbo over rice.

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